Thin sliced filet Pittsburgh prepared on garlic crostini finished with Gorgonzola cream sauce and balsamic drizzle.

Thinly sliced chilled filet mignon with light seasoning and crostini toast.

Lightly fried calarnari with Thai chili dressing, bok choy and wasabi aioli.

Sopresatta, chorizo, prosciutto, assorted cheeses, Mission figs, spicy pickled cucumber, toasted crostini and merlot mustard.

Lightly sauteed fresh rnozzarella wrapped in prosciutto with balsamic.

Top grade filet mignon, served raw and topped with quail eggs.

Marinated hand cut lamb chops over arugula.

Split 6 Ounces lobster tail with pemot scented creamed spinach and caramelized shallots.

Romaine lettuce, sliced heirloom tomatoes, feta, cucumbers, kalamata olives, pepperoncini peppers with a lemon balsamic vinaigrette.

Poached pears, goat cheese crumbles, over arugula, tossed in white wine balsamic vinia. Grette.

Baby iceberg wedge, balsamic drizzle, tomatoesand cherry smoked bacon strips with house gorgonzola dressing.

Lightly grilled romaine hearts, lemon Caesar dressing finished with white anchovies and shaved Parmesan.

Poached Maine lobster in a smooth cream sherry broth.

Merlot infused caramelized onions under melted sharp provolone.

Sashimi tuna formed over wasabi avocado relish with wonton crisps and black caviar.

Poached shrimp accompanied with lump crab and cocktail sauce.

Exceedingly juicy with robust flavor.

USDA black Angus bone-in tenderloin, extraordinarily tender.

USDA black Angus highly flavorful, firm textured sirloin.

Bone-in NY strip, dry-aged for full flavor.

USDA black Angus hand cut timeless entree, prepared to your liking.

USDA prime, heavy marble, full flavor.

Served with a starter, 2 salads and a dessert.

USDA black Angus hand cut timeless entree, prepared to your liking.

Kobe bone-in ribeye. Very heavy marbling.

USDA prime "king of steaks" full flavor with heavy marbling.

Pan seared wasabi pea encrusted tuna served rare with wakame and pickled ginger.

Almond encrusted salmon topped with fresh sun-dried tomato butter served over creamy Parmesan risotto and vegetable du jour.

Seared chilean sea bass over wilted spinach and butternut squash and finished with red onion marmalade.

Our house baked pure lump crab cake prepared Maryland style with paprika lime aioli served with vegetable and potato du jour.

Sauteed sea scallops and lobster meat in a lemon garlic butter sauce over olive, bell pepper and pinenut risotto.

Ravioli stuffed with lobster, served with a cold water lobster tail and scallop finished with a brown sage butter.

Marinated grilled lamb chops with mint cabernet demi- glace with vegetable and potato du jour.

Locally raised duck breasts topped with a dried apricot and red wine whole grain mustard glaze served with vegetable and potato du jour.

Crisp chicken breast over wild mushroom goat cheese barley and with fresh rosemary heirloom tomato relish with vegetable du jour.

Grilled veal chop caramelized shallot demi-glace with vegetable and potato du jour.